Cocoa Brownies

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
16 brownies
Level:
Easy

NUTRITION INFO
Ingredients
  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter (2 sticks)
  • 1 1/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.


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4.4 683
These came out more or less edible, but pretty dry and overly cakey (and as others have said, slightly chalky), however they might have come out better if I'd watched the video first and seen exactly how much the eggs were supposed to be beaten - I beat them until they were "fluffy and light yellow," but in the video they were just beaten until emulsified (i.e., not especially fluffy or light in color). Also, in the video, he combined the ingredients differently than called for in the recipe, and he made a point of cutting the brownies before cooling them - the opposite of what the recipe instructs. Also, I measured my ingredients after sifting and not before as shown in the video - the recipe doesn't specify either way. I'll try wrapping and refrigerating them to see if the texture improves, as another reviewer suggested. While these weren't delectable, they weren't disgusting as some other reviewers have said. I don't know if the instructions in the video would have yielded better results than the ones in the recipe, but it's annoying that they were contradictory. item not reviewed by moderator and published
Best brownies ever! <div>Very rich. I like to add mini chips to the top. </div><div>...I need to make some now...</div> item not reviewed by moderator and published
These brownies have way too much cocoa. :( item not reviewed by moderator and published
These brownies /would/ have been good, if not for the typo that ruined them. The recipe calls for 11/4 cups cocoa- almost 3 full cups. However, I believe it was probably supposed to be 1/4 cup. item not reviewed by moderator and published
The brownies in the photo accompanying this recipe look like lovely, chewy brownies.  The end result, however, are more cakey brownies with way too much cocoa in them.  My suspicion is that the brownies used for the photo were not made from this recipe.   Also, baking at 300 degrees for 45 minutes just doesn't get the job done.  Yes, my oven temperature is accurate, and I had to bake these about 65 minutes.  Since I was expecting delicious, chewy brownies, I was very disappointed and won't bother saving this recipe.<div><br /></div> item not reviewed by moderator and published
Best. Brownie. Recipe. Ever.  You can make them quite fluffy, or quite dense all dependent on how much you whip the eggs.  I made them in my KA mixer and whip the eggs until they were quite light and fluffy.  I also used 4 jumbo eggs, versus large.  I also whipped quite a bit after the sugar was added to dissolve it.  Absolutely wonderful.  If these turn out poorly, you're doing it wrong.   item not reviewed by moderator and published
Is this some kind of joke? Now I know where he got the idea for "Feasting on asphalt!" My household agrees, these are the worst brownies that have ever graced my kitchen. I want my hour, ingredients, &amp; electricity money back!<div><br /></div> item not reviewed by moderator and published
Best brownie recipe ever! item not reviewed by moderator and published
These are so easy. Little bites of fudgy deliciousness! item not reviewed by moderator and published
Amazing brownie recipe! I have made this many times and it is so easy and delicious. I accidentally mixed all the ingredients at the same time instead of just the eggs with the sugar and it still came out perfect. item not reviewed by moderator and published
The taste of a rich brownie with the consistency and color of volcanic ash. Thanks! item not reviewed by moderator and published
I have made this recipe over and over and everyone who has eaten them LOVES them. It is very rich and very moist (which may be mistaken by some as undercooked?)--it almost reminds me of a chocolate torte, perhaps because it is almost flour-less (I have accidentally put only half the flour in several times, and it is still amazing). If you don't like the texture when they are right out of the oven, chill them in the fridge--their texture is very different when cold. Also, this is probably the easiest brownie recipe I have ever seen. item not reviewed by moderator and published
i had to cook my brownies almost 25 minutes longer than the recipe called for. (i live at 2000 feet elevation) my wife didnt like them at all because she said they were too rich. and while they are indeed VERY rich. i liked them a lot. but again the recipes cooking time was off by a country mile. item not reviewed by moderator and published
Huge dissapointment. I decided to put my tried and true brownie recipe on the back burner and try this recipe. After following the recipe exactly, these brownies were awful. Too much cocoa, too chalky and just a weird texture. No one in my household liked them. item not reviewed by moderator and published
I love cakey brownies too, and in-between brownies as well, but these brownies are not only best in breed but also best in show. they have the intense chocolate flavor and incredible richness of fudge, but they are smooth as silk and do not have the crystalized sugar crunch fudge does. I'm not sure what the nay-sayers are talking about in these reviews. They are SUPPOSED to be uber fudgey (they're unleavened unless you count the rise from cooked eggs). These are truly SICK and go on my permanent short list of recipes. All of us who've tried them so far are hopelessly addicted brownie zombies. J O I N U S item not reviewed by moderator and published
Almost followed the video exactly, but substituted coconut palm sugar for brown sugar, and added 2tsp each of vanilla extract and mint extract. The batter was enough to fill an 8x8 pan with brownies 1.5" thick- thicker, harder to bake evenly. Went along with it anyway, baking the brownies at 300 degrees for 55 minutes instead of 45. Still moderately under baked in the middle but it was perfect with ice cream. These things are rich, decadent, and not your normal "bake-sale" brownie. item not reviewed by moderator and published
Rich. Luxurious. Silky soft. Perfect! Absolutely perfect. Not get-stuck-in-your-teeth chewy but far from light and airy. Completely sinful! item not reviewed by moderator and published
I decided to try this recipe, and the results were pretty good. I topped them with butter cream frosting, and it tasted great. item not reviewed by moderator and published
These didn't turn out right. Mine were chalky. It's pretty rare that brownies turn out "not good", I know, but I will be avoiding this recipe. item not reviewed by moderator and published
Beautiful, dense, rich. My husband doesn't care for chocolate, never brownies. Are you kidding me? Restaurant quality dessert...add some vanilla ice cream - it's perfect. I was thrilled he thought the same thing I did, which was - THE BEST BROWNIES!!! Followed the recipe to a tee. Thanks sooo much, Alton...A chocoholics dream. item not reviewed by moderator and published
This may taste great, but I am EXTREMELY disappointed that you would categorize it as diabetic-friendly. Do NOT eat this if you are diabetic! item not reviewed by moderator and published
Oh my! Who wouldn't vote this recipe a 5? THIS GIRL loved them! And husband, whom I believe to have exactly three taste buds in his head, even had good things to say! I substituted 1t caramel flavor for the vanilla because I think sometimes vanilla makes things...well, "vanilla". I also dolloped half a can of Dulce de Leche on top and swirled it in because I just had to use it up in something. I made them again tonight with chocolate chips. I do not bake often, but I could totally see this becoming a monthly trend instead of my usual chocolate mini candy bars. They are worth the effort. item not reviewed by moderator and published
Goth Brownies - they came out black as sin and just as delicious. Thank you Mr. Brown. item not reviewed by moderator and published
this is the best recipe ever!..I have never come across the "perfect brownie" recipe..but I think this is it.Thank you so much for this recipe Alton Brown..the sheer fudgyiness of that damn brownie in my mouth was completely awesome.....also,I had to bake the brownies for 60 mins rather than 45...but the result was completely decadent!!!...again..thank you..pairing this with a glass of milk was the best treat ever. item not reviewed by moderator and published
Just made them using all brown sugar and half a cup whole wheat flour too much on accident; so one cup flour total.......but they still turned out great. I try to use wwf when I can instead of white flour. Def chocolaty and a bit dense, nice. But I would probably use white sugar next time. Too much brown does change the flavor. item not reviewed by moderator and published
These brownies are delicious! Using cocoa makes them rich but not overly sweet and dense. I will try them next with walnuts or pecans. I wonder how they would taste with chocolate chips added. item not reviewed by moderator and published
I make my kids baked goods every 3 days... that way they have variety. WE make enough so every one gets one everyday.,...and these brownies were a hit! They were simple enough for my 7 and 8 year old to help me make and so tasty that we made them with and with out walnuts! item not reviewed by moderator and published
I followed the recommendation of some reviewers and made changes (because I like sweet brownies). I added 1/2 C sugar more (it was a little sweet, next time I'll just add 1/4 C extra) and left out 1/4 C of the cocoa powder. I undercooked mine a little too much as I was in a rush, but it came out delicious. These were not cakey, they were dense in the middle, chewy on the outsides, and tasted better than the box version. These were super fudgey tasting. I usually buy the box mix that is "ultimate fudge" or something like that, these were even better. I agree that searching for and using the VIDEO instructions for this recipe are better. I sifted all my ingredients together on a flexible cutting mat because I don't have a one handed sifter, then slowly poured the ingredients in. It worked perfectly. item not reviewed by moderator and published
These are now my favorite brownie recipe to make. Adding some peanut butter or butterscotch here or there! Easy and delicious. item not reviewed by moderator and published
Amazing. Just. Amazing. Followed the exact recipe to a tee, and it turned out really dense, moist and had the most intense chocolatey flavour there ever was! Used the best quality ingredients too, like AB himself always recommends (natural cocoa powder imported from Switzerland haha) :DDD item not reviewed by moderator and published
OMG these were the best brownies I have ever made in all my chocolate-loving lifetime. I used canola oil instead of melted butter because I didn't have a microwave. I also didn't bother with the sifting. They came out of the oven with a little domed top and I was worried they would be tall and airy instead of condensed and rich. However by the time they cooled down, the top was flat and perfect. It was rich and chocolatey and I could taste the Dutch cocoa that I used. Heaven. I made a chocolate frosting to go on top. item not reviewed by moderator and published
This will be my second time making them and they are absolutely delicious! Some people just don't understand that they aren't supposed to be like a NORMAL brownie. They're supposed to be gooey on the inside. Look at the recipe people, its not like a normal brownie recipe, it has more sugar than flour and way more eggs. Any whoo~ I come back to this recipe every time I bake myself some brownies. They're my most favorite recipe! :D item not reviewed by moderator and published
So yummy and so easy to make. Chocolately deliciousness! item not reviewed by moderator and published
Super easy &amp; delicious!!! item not reviewed by moderator and published
This should be a 5-star recipe!!! I've never written a review on FN but I was too outraged this recipe didn't get 5 stars. This makes you real gourmet brownies with such simple ingredients! If you like your brownies fudgy and chocolatey, this is the one to go for. Oh I know this is silly but 11/4 cups cocoa it means ONE and A QUARTER , not 11 cups and something. Believe it or not, I needed someone to tell me this. Ha ha. item not reviewed by moderator and published
DELICIOUS!! My daughter and I made these to enter into a brownie contest, and we won! Question, though: why sift the brown sugar?? item not reviewed by moderator and published
Where did the metrics go Alton? Your devoted yet distraught fan, Brittany item not reviewed by moderator and published
After making dishes from recipes that I've seen on foodnetwork.com for many years, I'm finally writing my first review. This recipe should be 5 stars and its not and those that don't like it, please read this. This is a great recipe. I know others have voiced their opinion that this isn't a good recipe and I think I know why. If you follow the show at all you know that Alton uses high quality ingredients. I made this once with some cocoa powder I had on hand (since I was out of my good stuff). The brownies were mediocre at best. Once my organic dutch processed cocoa came in (1.54 lb for $15 on amazon) I made these again and they were the best I've ever had. Please use good ingredients when cooking. Don't use lack luster ingredients and then blame the recipe. "Food" for thought! item not reviewed by moderator and published
I never bother with rating recipes.. but this is just TOO GOOD! Best brownies EVER! item not reviewed by moderator and published
DELICIOUS!!!! These are exactly what I was looking for in a moist, fudgey, chocolatey brownie. They are not light, chocolate cake type brownies. This will be my go to recipe from now on. item not reviewed by moderator and published
So... I had made these brownies once before with the recipe as is, they were so terribly bitter chocolatey that I couldn't eat them! I decided to make them again, took away 1/4 cup cocoa and added 1/4 cup white and brown sugar more, cinnamon, and put them in a 9x13 dish instead. DELICIOUS! Best brownies I have ever had. item not reviewed by moderator and published
I made these exactly like the recipe says and wow. They are amazing! Fudgey, rich, super chocolatey, and I followed the advice of another reviewer and froze about half of them. We'll see how that works out, but I think they will still be great. These are chewy, so if you like cake brownies, these are not for you. It calls for a lot of chocolate and they turn out almost like dark chocolate. I love some of the box mix brownies out there, but these are just as easy and just as good. I added a bit of nutmeg and cinnamon too. Awesome. item not reviewed by moderator and published
These were just like the box brownies but more intense chocolate. I used 1/4 cup of dark powder with the regular, maybe that's it. Next time I will just use 1 cup regular. I added over a cup of chopped walnuts and pecans and baked in a 13x9 pyrex dish and they came out great following the recipe. item not reviewed by moderator and published
Best brownies ever! They aren't overly sweet like the boxed kind. Use really good cocoa powder, and add some chili powder for a little spice. Gourmet brownies for sure. P.S. try freezing them, and then eating them semi-frozen. Almost like eating a hunk of fudge! item not reviewed by moderator and published
Brownies were excellent! I used a 8x8 pan, and baked them for 60 minutes. I also used Hersheys Cocoa. If you like fudgey brownies, this is your go-to recipe! item not reviewed by moderator and published
delicious item not reviewed by moderator and published
So the gluten free kid wanted AWESOME, middle-school worthy brownies. Besides Gluten, he's allergic to soy lethicin, often found in chocolate. I picked this recipe as I had some unsweetened, organic and soy free cocoa powder. I bought a disposable pan that was 8.5 by 11-it worked perfectly. In my KA with a whisk attchment I beat the eggs on high for about 2-3 minutes, added sugars &amp; butters, beat until airy for 2-3 minutes, + vanilla and salt-beat for a minute and dumped chocolate &amp; gluten-free all purpose flour in for another minute. Buttered/floured pan in my oven, electric, so these took 55 minutes, not 45 at 300 degrees. They "drop" and become really heavy and uber-choclaty. However, with ALL the chocolate they aren't really SWEET like Duncan Hines. If you like the sicky-sweet of "box brownies", don't make these. Probably some semi-sweet mini-chocolate chips or even a little more brown sugar or sweetened cocoa. Based on the empty pan-these were a HIT with 8th graders! item not reviewed by moderator and published
Don't listen to the haters. Hands down, best brown recipe out there if you like dense brownies. If you're looking for more of a cakey brownie, this isn't the recipe for you. item not reviewed by moderator and published
I tried these based on the good reviews I read. I was a little nervous about how much cocoa powder was in the recipe, and I should have passed up this recipe and made a different one. These brownies kind of remind me of my mother-in-law's burger's after she has squeezed all of the juices out of it. Once you get to that last bite, it almost hurts your throat to swallow because the dry brownie has sucked all the moisture from your mouth. And on top of that they're not very sweet either. They're more bitter than I care for. I won't be making this recipe again. item not reviewed by moderator and published
The first time I made these I accidentally omitted half the butter. Still the best brownies I've ever had. And still only using half the butter. item not reviewed by moderator and published
I should have read reviews first - I made these brownies two weeks ago and made them according to recipe before reading reviews, and discovered the 8 x 8 pan was too small. I cooked the brownies an extra 10 minutes, but the center was still undercooked. The outer edges were delicious and left my family asking me to make them again. I just made them a second time and used Special Dark Cocoa instead of regular unsweetened cocoa and used a 9 x 9 pan. They came out fantastic. I think the next time I make these, I will add some cayenne pepper and a little fresh ground pepper to kick them up. item not reviewed by moderator and published
Excellent--you could taste the butter and kosher salt. I am not a huge chocolate lover so I will reduce cocoa next time and add nuts instead item not reviewed by moderator and published
Incredibly decadent and tender brownies. Not the chewy texture you get from box brownies which I doubt I will ever buy again. I used Trader Joe's cocoa powder. item not reviewed by moderator and published
This recipe was very bitter and sour tasting from the large amount of cocoa powder. I would not make this again. item not reviewed by moderator and published
This are the BEST brownies I have ever made -- maybe ever eaten! They don't need frosting because they're so moist it tastes like it's already included!!! I added chopped walnuts and they were easy to make and perfect! item not reviewed by moderator and published
This was my first attempt at making brownies that didn't come out of a box and boy were they good! I love, love, love chocolate, so I added a cup of chocolate chips to the recipe. They were so rich and delicious!!! item not reviewed by moderator and published
I would rather bite the bullet and buy the box. At least I know that way that it's good. What a waste of time and of food. It's WAY too rich and heavy. I am regretting the few bites I took now and I am thinking of tossing it before the night is through. MY wife is a choco-holic and it's too much even for her! item not reviewed by moderator and published
These might be the best brownies I've ever eaten. I usually use a box, but I won't ever do that again. I had to use dark cocoa since that was all I had, but I'm sure they would be just as delicious with regular cocoa. As far as the issues with the pan and time, I use a pampered chef brownie pan. I reduced the temperature to 275 and set the timer for 30 minutes. I'm not sure how long they were in the oven though, as I think the timer was going off without me hearing it for a little while. They weren't burnt though, so it must not have been too log past 30. item not reviewed by moderator and published
I enjoyed these brownies, and the others that ate them seemed to like them as well. Although I'm not sure if it is a typo but I would recommend using a 9x9 or something bigger than the 8x8 pan that they state in the recipe, as mine turned out a little disastrous in the middle and too thick with the 8x8 pan, which is why it lost a star on my rating. I only was able to share the end pieces but kept the disastrous middle part at home to eat myself. These brownies were very rich and fudge like. item not reviewed by moderator and published
yuk. I had to throw them away. This recipe is more like Chocolate Cake not brownies and it tasted awful. What a total waste. item not reviewed by moderator and published
Yummy &amp; super easy to make. Even substituted Crisco for butter. OMG!! item not reviewed by moderator and published
spectacular! perfect mixture of cakey and fudgy! i followed directions other than not sifting the sugars and flour and baked about 5 minutes longer because of other reviews. next time def will add less cocoa as i prefer them not quite so dark but otherwise perfect! item not reviewed by moderator and published
Seriously, how does this guy stay on the air? His recipes are consistently horrible to meh. Followed the video exactly (which differed from the written recipe BTW.) I give up on Alton! item not reviewed by moderator and published
Made these with a friend recently, except using Splenda instead of sugar, because I have diabetes, and they were amazing. My dad couldn't even tell they were sugar free! item not reviewed by moderator and published
These were amazing. I used Valrhona cocoa and the richness, texture and density were absolutely everything I was looking for. I had been cooking all day and wanted something to follow the meal that could hold its own without spending a lot of time--these brownies were quick and easy but very delicious. Definitely will make them again! item not reviewed by moderator and published
I made these and substituted peppermint extract for vanilla' chopped up some candy canes and added them to the batter. Easy, and delicious' item not reviewed by moderator and published
I was hungry, had no snacks in the house and this is the first brownie recipe I stumbled across that uses coca, which I had on hand. I did a very lazy job of making these brownies. I mixed the batter with a fork, mixing thoroughly after adding each ingredient and I didn't sift anything. I used a 9 x 9 pan, which has to be correct. 8 x 8 would result in some VERY thick brownies. I baked them about 55 minutes. My baking pans are very thick and most recipes tak a bit of extra time. Despite my laziness, they came out great. The coca flavor was a bit much for my taste, but it kept me satisfied with eating one instead of eating the whole pan. They had nice, crispy tops and rich, fudgy bottoms. The people who had major issues with this recipe must have done something wrong. item not reviewed by moderator and published
I made these for Thanksgiving and I thought they tasted good but not really a brownie. They tasted more like fudge. Not too sweet but very rich and chocolatey. I should have made a recipe for a more cake-like brownie. If you want fudge-like brownies then these are good. If you want a cake-like brownie look for another recipe. item not reviewed by moderator and published
amazing item not reviewed by moderator and published
I am a professional trained chef, and I am on my SECOND! batch of these awesome brownies! You go Alton! item not reviewed by moderator and published
This is my go to brownie recipe! item not reviewed by moderator and published
The brownies are good, but the video and recipe contradict one another. The recipe says to use a whisk, but in the video Alton is using the paddle attachment. The recipe says to cool before cutting, but the video specifically says to cut before they are cooled. item not reviewed by moderator and published
Alton Brown ... You should be ashamed of yourself. These brownies are the worst I've ever made and tasted. You should take this recipe off the Food Network site. It gives real cook's recipes a bad name to be on the same site. item not reviewed by moderator and published
Best Brownies ever. Made them since the episode was launch. Never found a recipe better than Alton's! item not reviewed by moderator and published
Watch the video - clarifies any questions and leaves no room for error after watching... just made today and they are delicious! Have the crisp top and chewy center. I only had a 9x9 pan, baked for 45 minutes exactly, and came out great. item not reviewed by moderator and published
I'm astonished by all the reviews saying the cooking time was off. These came out absolutely perfect for me. This is the recipe I've been looking for -- moist, soft, cake-like brownies. These are NOT chewy brownies, for those who think those are the only "true" brownies. The only thing it really needed was nuts. Possible issue with the toothpick test: You don't really want your toothpick to come out perfectly clean. Crumbs will stick to the toothpick when this is done because it is so moist! They should be moist crumbs and not goopy or globby batter, but if the toothpick is coming out clean you've overbaked your brownies. (This is something Alton Brown mentioned on his show, but is not reflected in the recipe.) item not reviewed by moderator and published
Delicious and so easy to make. After these came out of the oven, I put about 1/2 cup semi-sweet chips on the top and spread the chocolate as it melted, just gave them a little something extra, although they didn't need it. Awesome, awesome recipe. item not reviewed by moderator and published
I almost doubled the cook time &amp; finally got a clean toothpick. My oven is pretty true to temp; I think maybe a larger pan or higher temp is needed. item not reviewed by moderator and published
With some critical and common sense thinking, this was an easy recipe to read and follow. I actually didn&amp;#39;t have all the cocoa powder I needed, so I substituted chopped semi-sweet chocolate for the remainder. I thought it would ruin the recipe, but no :, it didn&amp;#39;t. I&amp;#39;m about to make these delicious brownies again. They look and smell appetizing! If I&amp;#39;m going to make this batch last, I&amp;#39;d better make double!! item not reviewed by moderator and published
Unfortunately, the brownie recipe wasn&amp;#39;t very specific (e.g. do you change the whisk after you beat the eggs? and the brownies turned out extremely bitter and unedible. Not a recipe I would try again. item not reviewed by moderator and published
Whole thing was dry and didn&amp;#39;t even crisp up or even get chewy. I&amp;#39;m still trying to figure out what went wrong or if that&amp;#39;s just how it was supposed to turn out?? item not reviewed by moderator and published
Honestly, cooking time wasn&amp;#39;t perfect for u but...your oven will be different from everyone else&amp;#39;s, so like for any baking dish I just paid special attention and care and made sure I got it right. Edges got a bit too crispy (my oven is terrible so I covered them with foil, and things worked out perfectly. Everyone loved these--they were gone in five minutes! I wish I had made double, haha. item not reviewed by moderator and published
cooking time was WAY off! if i make these again, I might use a larger pan item not reviewed by moderator and published
These might be the best brownies I&amp;#39;ve ever had! item not reviewed by moderator and published
It was very good : the only thing I added to it was a peanut butter frosting, ya just can&amp;#39;t beat chocolate and peanut butter.... item not reviewed by moderator and published
Follow the video, not the written recipe. The written recipe is totally inaccurate on the method and how to prepare. The measurements are the same on the written version but follow the video for the method. These are delicious. item not reviewed by moderator and published
It was easy and delicious. I used 1 1/4 cups of each sugar, because i thought it was a bit bitter. I also subtituted Bourbon Vanilla instead. Ohh, it was so very tasty! item not reviewed by moderator and published
Great recipe! The brownie came out moist on the inside, crisp out and chewy.... just as i like! The only thing: recipe should clarify that the cacao powder should be UNSWEETENED. Mine came out too sweet as I used regular cacao... I will try it again soon. Thanks! item not reviewed by moderator and published
Very disappointed!! I&amp;#39;m a HUGE AB fan but this recipe wasn&amp;#39;t good. Very dry. Tried 2x. The second time I added applesauce and xtra egg. Still same! Oh well. keep trying to find a decent recipe item not reviewed by moderator and published
i tried this recipe even after reading the reviews, i though it was awesome, i think the problem people are having is the recipe calls for melted butter. you very seldom melt butter for cookies. cakes or brownies. i used room temp. butter had the brownies are awesome item not reviewed by moderator and published
Really delicious, but the temperature / baking time given won&amp;#39;t cut it. After extending the baking several times, they came out great. Some of my Ecuatorian friends stopped by, so I fed them some ceviche de camaron and by then the brownies cooled...their son ate 4 :- item not reviewed by moderator and published
These are good brownies, but not great ones. They have an amazing, melt-in-your-mouth texture, and the low baking temperature made these the most evenly-baked brownies I&amp;#39;ve ever made, even though they are incredibly thick. However, the flavor, while intensely chocolatey, is somehow just not as good as the flavor of other, similar brownies I&amp;#39;ve made using the same cocoa. item not reviewed by moderator and published
I made a 1/2 batch of these baked 30 mins @ 350 added walnuts. They are the bomb!!! Luv EM item not reviewed by moderator and published
While these were the best tasting brownies I've ever made, I will make some adjustments next time. I will bake them in a 9x13 pan and I will wait longer to 1remove them from the pan(even with the parchment paper and 2 wait longer before cutting them. I made them tonight in an 8x8 pan and the brownies are very dense. item not reviewed by moderator and published
These were delicious brownies! Very moist, very chocolatey but took forever to cook! The first time I made them I used a 9.5" deep dish pie plate and they took about an hour to cook. Second time I made them according to the directions in a 8×8 pan and they took an hour and a half!! I did bake them in glass pans so that might have affected it but that is the only reason I'm giving these 4 stars instead of 5. item not reviewed by moderator and published
I really liked this recipe! It was easy to use and the flavour was great for chocolate lovers. However, the baking time was way off. It almost burned after only 10 minutes!! Granted, my oven runs a little hot, but not hot enough to cut the time down by half an hour, lol! My advice is to watch it carefully, and other than that it's great! item not reviewed by moderator and published
I was a little weary of this recipe after reading a bunch of the bad reviews, but I am glad that I used it. I give this recipe only four stars because I reduced the cocoa to one cup, so I am not sure how it would have been had I exactly followed the recipe. I added chopped walnuts and chocolate chips to the mix, and they went perfectly. The night I made them they were not bad, but not delicious, so I was a bit anxious to do what I call the next day test (if they don't taste good the next day then they are a flop, but I was extremely surprised to find that they were even better the next day. I took these to my work and the whole tray (I used a 9x13x1.5 was gone in 15 minutes! I'd say this was a definite success. I even made an account on here so that I could review these. item not reviewed by moderator and published
These are great for the super chocolate lover! I prefer a slighter amount of chocolate, so next time I will only use ¾ cup cocoa powder. Other than that, they were easy and had the perfect gooey brownie texture, but with a nice flakey exterior. This one is a keeper! item not reviewed by moderator and published
These brownies tasted delicious! They come out creamy and moist with the perfect amount of sweet. I didn't think they were bitter at all. I even replaced the flour with gluten free flour and they came out perfect! And gluten free! You can add chocolate chunks or nuts too! Easy to make and took no time at all. Much better than any box brownie. You can taste the difference. item not reviewed by moderator and published
This was a good one, but found my first batch had too much cocoa and butter. Second batch I used 1/2 the cocoa and added 4 ounces of butter and 2 ounces of coconut oil, plus I added a little Saigon Cinnamon. Resulted in better texture and a well balanced flavor. Try it. Hope you'll like it. item not reviewed by moderator and published
The recipe calls for 1 1/4 cups of cocoa. As in, ONE and ONE/FOURTH cups. You thought it meant 11/4? Eleven fourths? Sure, the ones are close together but have you seriously seen any measurement ever given like that? If it was really supposed to be 11/4, the measurement would have been 2 3/4 cups of cocoa. A little common sense would have helped a lot in this instance. item not reviewed by moderator and published
I think those are indeed the brownies, though the recipe has a fatal typo- 11/4 cups cocoa instead of 1/4 cup. item not reviewed by moderator and published
It's not really a typo. It's 1 1/4 cups. One and one/fourth cups. The ones are just close together. Can no one look at that and use a little common sense? item not reviewed by moderator and published
I completely agree with you!  If these brownies did turn out poorly, they MUST HAVE got it wrong!!!   item not reviewed by moderator and published
Your probably over-mixed it. It happens even with chocolat cake.. item not reviewed by moderator and published
Granted... I don't do the sifting, and I usually use a pan about twice the size of his... item not reviewed by moderator and published
Question, did you alter anything? Cause I know from some experience freezing brownie dough can make it turn out chalky. Ben &amp; Jerry's has that problem with their ice-cream sometimes. If not, then it could be a problem of just not good flour, or heating it up to fast causing the eggs to go chalky. So, try it again, I've done recipes that didn't turn out well the first time. item not reviewed by moderator and published
I'm with Joseph, I didn't alter anything. I used all organic ingredients. Complete disappointment for the kids and me. item not reviewed by moderator and published
I think you have this mistaken with another recipe. No where that I've seen lists this as a diabetic-friendly recipe item not reviewed by moderator and published
If you search for diabetic recipes this recipe is number 5 on The Food Network's list of diabetic-friendly recipes. item not reviewed by moderator and published
because brown sugar naturally clumps and would settle in puddles in the batter. sifting removes the little clumps and makes an evenly smooth batter, and well distributed sweetness. item not reviewed by moderator and published
I've found his recipes, in general, better than other food network hosts. item not reviewed by moderator and published
I mixed mine by hand with a fork. I didn't have parchment paper, so I just let them cool and cut them. They came out fine. This recipe doesn't seem that fussy. I think letting them cool longer makes them easier to cut because the top starts out crispy and softens up a bit over time because they're so moist underneath. item not reviewed by moderator and published
Just a side note to the above review, you need to bake them longer than the recipe says, I just kept doing 10 minute increments until the toothpick came out clean. item not reviewed by moderator and published
Rankint1331- Same thing happened to me, I kept doing 10 minute increments until finally I had a clean toothpick and my oven is very true to recipe...it has an accubake feature. item not reviewed by moderator and published
Sounds like they were over baked. Mine came out very moist and fudge-like, which seems to be the intention. The top was a bit crisp when they first came out, but softened up later because they were so moist underneath. item not reviewed by moderator and published
They're not supposed to be a chewy or cake-like brownie, due to the fact there's barely any flour in them. They hold together and look like dense cake, but they're very moist and it's almost like eating fudge or frosting. item not reviewed by moderator and published
There is nothing that will burn in 10 minutes at 300 degrees F. Your oven is WAY off or there was some other kind of error. item not reviewed by moderator and published

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